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Tangy Tamarind Prawns

Tangy tamarind prawns is a great recipe for seafood lovers. There are various prawn recipes across the world & prawns are one of the easiest cooking seafood too. Here we have tday a great recipe by Celebrity Chef Hari Ghotra of Tangy Tamarind prawns.

They can be cooked easily at home, very delicious to eat and can be served as main course dish or a side dish too. Try this and enjoy!

Step-by-Step Easy & Quick Recipe –

Cook Time Total Time Yields

30 mins 30 mins 4 Serving

Ingredients:

Fresh king prawns – 500 grams

Oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Onion – 1 (finely sliced)

Garlic cloves – 2 (finely chopped)

Tinned tomato – 200 grams

Ginger – 1 tablespoon (grated)

Turmeric – 1 teaspoon

Salt – 1 teaspoon

Chili – 1 (finely chopped)

Tamarind paste – 1 tablespoon (or a good squeeze of lemon juice)

For Garnish:

Garam masala – 1 teaspoon

Tomato – 2 (diced)

Fresh coriander – handful (chopped)

Instructions:

Heat the oil in a pan. Add the cumin seeds, when sizzling add the onion and garlic. Fry gently until golden brown.

Once browned, reduce the heat and add the tinned tomatoes, ginger, turmeric, salt, chilli and tamarind paste. Increase the heat and stir so the tomatoes and onions melt together creating a thick masala sauce.

Once the sauce is shiny, add the prawns and stir to coat them with the sauce. Reduce the heat and cook through for a few minutes.

Add in the fresh tomatoes, stir and cook for a minute then remove from the heat.

Stir in the garam masala and throw in the coriander to add a beautiful freshness to the dish and serve.

Note: The dish should be beautifully aromatic with the sauce clinging to the prawns.

This can only be served with poori, which are whole wheat flour rotis that are deep fried. I sometimes serve these as little canapés by making a tiny puri puff, using an espresso cup as a cutter. I fry the pooris and top each one off with a single prawn, a smidgen of sauce and a coriander leaf to finish it off – just beautiful. Enjoy!